Gluten-Free Pumpkin Bundt Cake: Pumpkin and spice and everything nice - all in a Bundt cake, and dairy-free too!
A flavorful and festive pumpkin cake that features many of the same spice flavors that a pumpkin pie would have - clove, cinnamon, nutmeg, ginger - and even a bit of cocoa. Some walnuts provide a nice addition to the flavor and texture as well. As usual, we focus on simplicity in preparation.
Text Version of Gluten-Free Recipe
Ingredients
¼ Cup Glutinous Rice Flour
¼ Cup Tapioca Flour
½ Cup Quinoa Flour
½ Cup White Rice Flour
½ Teaspoon Xanthan Gum*
1 Tablespoon Baking Powder
1 Teaspoon Baking Soda
3 Tablespoons Cinnamon
¼ Teaspoon Ginger
¼ Teaspoon Nutmeg
Dash of Cloves
1 Tablespoon Cocoa
½ Cup Chopped Walnuts
3 Eggs
1¼ Cups Sugar
½ Cup Vegetable Oil
1 Teaspoon Vanilla
1 Cup Canned Pumpkin
1 Tablespoon Powdered Sugar (reserved
for later to sprinkle over cooled cake)
*The Xanthan Gum can be omitted but will cause
the Bundt cake to be crumble easier.
Directions
In large bowl, combine flours, Xanthan Gum, baking powder, baking soda, cinnamon, ginger, nutmeg, clove, cocoa and walnuts, mix. Set aside for later use.
Place eggs, sugar and oil in mixing bowl and beat on medium-high speed for 3 minutes. Add vanilla and pumpkin, mix another minute. Add mixed dry ingredients and mix until combined.
Pour batter into 10 cup capacity Bundt Pan which has been sprayed with cooking spray and sprinkled with sugar (approximately 1 tablespoon sugar). Bake in 350° oven for 40 minutes. Turn Bundt out onto serving tray and allow to cool. Once cool, sprinkle with powdered sugar.
